Originally Published:
Everyday Cookbook, Unknown
Original Images:

Mutton Broth is frequently ordered as a preparation for invalids. For the sick-room such broth must be made as plainly as possible, and so as to secure the juice of the meat. Boil slowly a couple of pounds of lean mutton for two hours, skim it very carefully as it simmers and do not put in very much salt. If the doctor permits, some vegetable as seasoning may be added, and for some broths a little fine barley or rice is added.

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Half fowl, or the inferior joints of a whole one, one quart of water, one blade of mace, half onion, a small bunch of sweet herbs, salt to taste, ten peppercorns. If a young one be used for this broth, the inferior joints may be put in the broth, and the best pieces reserved for dressing in some other manner. Put the fowl into a saucepan, with all the ingredients, and simmer gently for one and a half hours, carefully skimming the broth well. When done, strain, and put by in a cool place until wanted; then take all the fat off the top, warm up as much as may be required, and serve. This broth is, of course, only for those invalids whose stomachs are strong enough to digest it, with a flavoring of herbs, etc. It may be made in the same manner as beef-tea, with water and salt only; but the preparation will be but tasteless and insipid. When the invalid cannot digest this chicken broth with the flavoring, we would recommend plain beef-tea in preference to plain chicken tea, which it would be without the addition of herbs, onions, etc.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

Two pounds lean beef, chopped fine. Pour over it 1 quart cold water; cover tight and let simmer 4 hours; strain off the juice and let cool. Add the beaten white of 1 egg. Put over fire and stir until it comes to a boil. Skim and let boil until perfectly clear. Strain through cheese cloth and add pepper and salt to taste.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

An old fowl will make a more nutritious broth than a young one. Skin, cut up and break bones with a mallet. Cover with cold water. Boil 3 or 4 hours. Salt to taste. A little rice may be added.

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:

One head celery, 1 pt. water, 1 pt. milk, 1 tablespoon butter, 1 tablespoon flour, 1/2 teaspoon salt, 1/2 salt spoon white pepper. Wash and scrape the celery, cut it into 1/2 inch pieces, put into 1 pt. of boiling water and cook until very soft. When done mash in the water in which it has been boiled and add the salt and pepper. Cook the onion in the milk and with it make a white sauce with the butter and flour; add this to the celery and strain through a soup strainer, pressing and mashing with the back of the spoon until all but a few tough fibers of the celery are squeezed through. Return the soup, in a double boiler, to the fire and heat until it is steaming, when it is ready to serve. By substituting chicken broth for water, and using celery salt instead of fresh celery when it is not in season, a very acceptable variation of this soup may be made.

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:

Take 1 pt. cream in a saucepan, place on fire and bring to boiling point; season. Have ready 1 pt. tomatoes (measured after they have been stewed and strained) which have been brought to boiling point, and a pinch of Wyandotte soda added. To this add the cream, return to fire and serve as soon as steaming hot.

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:

One-fourth cup rice, 1 pt. chicken broth, 1 pt. sweet cream, 1 teaspoon chopped onion, 1 stalk celery, 3 salt spoons salt, 1/2 salt spoon curry powder, a little pepper. Let the rice and chicken broth simmer slowly for about 2 hours, have the cream, onion, celery, pepper and curry, which has simmered for about 20 minutes, ready to add as soon as rice is soft, press all through a soup strainer, add the salt and place on the stove to heat to boiling point. This soup should be rather thin.

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:

Break in pieces some stale loaf bread and put in a saucepan. Cover with cold water, and leave 1 hour. Then set saucepan on the fire and add salt, butter and sugar to taste. Let simmer about 1 hour, then add 2 yolks of eggs beaten with 2 tablespoonfuls of wine.

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:

Cut about 1 lb. lean beef into small pieces, put into a wide mouthed bottle, such as a pickle bottle, cork tightly, and place in a pot of cold water. Heat gradually, then let boil slowly 2 or 3 hours, when all the juice will be extracted. Now pour off the juice, season with salt carefully, as it requires very little. When cold skim off all the globules of fat.

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:

Wash 1/2 the breast and a wing of a tender chicken. Put in saucepan with 1 1/2 pts. water, a little salt and a tablespoonful of rice or pearl barley. Let it simmer slowly and skin. When the chicken is thoroughly done take it out of the broth. Serve the latter in a bowl with light bread or a fresh cracker.